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Saturday, April 3, 2010

Apricot Souffle - Pink Saturday

Spring is finally here! Have a wonderful weekend.

From the kitchen of One Perfect Bite...I made a quantity of apricot jam this week, and, when you have a lots of it on hand, it becomes imperative to find ways in which to use it. This simple recipe is at the top of my list. It was developed by Alice Waters 40 years ago and it is as good today as it was them. Now, I'm perfectly willing to admit that only a fool would try to capture the airy quality of a souffle with a point and shoot camera, but I'm a very slow learner, so I proceeded anyway. I did some advance planning and today's pictures represent my best effort to date. Plans and good intentions aside, my souffle began to deflate as soon as it was taken from the oven and, even moving on the wings of eagles, mine had lost an inch of its height before I could snap its picture. I hope you'll trust me when I tell you that this is a luscious dessert. It may only be gorgeous for a minute, but the wonderful flavor of the souffle saves the day, and only your pride will be hurt should you decide to try it. It is important to use a really good apricot jam when you make this. The recipe is basically jam and beaten egg whites and when so few ingredients are used it's really important to use the best you can find. I hope you try this. It's not hard to do and the result, while a bit homely, is delicious. Here's the recipe.

Apricot Souffle...from the kitchen of One Perfect Bite, courtesy of Alice WatersIngredients:1/2 cup strained good quality apricot jam2 egg yolks1 tablespoon amaretto, kirsch, or orange liqueur6 egg whitesFinely chopped almonds8 ramekins with 1/2 cup capacity each, or a 1 quart souffle dishDirections:1) Preheat the oven to 400 F. Butter and and coat a 1-quart souffle dish or 8 (1/2-cup) ramekins with sugar. Set aside.2) Combine jam with egg yolks and liqueur in a large bowl. If jam is very thick, pour it into a saucepan and gently warm it until it melts. Cool slightly, then stir in egg yolks and liqueur.3) Beat egg whites until stiff but not dry.4) Working in three parts, gently fold egg whites into jam/yolk base.5) Pour mixture into prepared dish(es). For best visual effect, fill dish(es) all the way to the top. Sprinkle top with almonds.6) Place ramekins or souffle dish into oven, or place on a baking sheet to catch drips.7) Reduce oven temperature to 375 F. For a large dish, bake for 20-25 minutes (until risen and golden on top). For the small ramekins, bake for 10-12 minutes (until risen and golden on top). Yield: 8 servings.

62 comments
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Oh Mary! This will be on the menu Monday night! I just clicked on and this was the first thing on my screen- it sounds like heaven to me. I haven't made a souffle in way too long. Thank you and have a joyous holidayxoxo Pattie

Even with the deflate you are talking about, I see a gorgeous looking souffle, its the nature of the dish. Its a true master piece and I am planning to try your recipe next week, tomorrow I am baking hot cross buns and strawberry meringue shortcake.Happy and Blessed Easter to you and your family and loved ones....

Mary, this looks divine! I have never attempted a souffle in all of my years of baking. I'm intimidated I guess! But yours seems absolutely delicious to say the least. I'm so glad you commented on my blog because now I'm hooked on yours! Thanks for the wonderful recipes and content! I'll keep reading!!

I, too, love making souffles. this looks fabulous and i never thought of making a fruit jam souffle (though i did a raspberry one for my blog a month or two ago). I love the idea of using the raspberry jam and amaretto to flavor the souffle. great post!

What a delightful dish. It is funny that you came up with this dish via Alice Waters because I grabbed her book "The Art of Simple Food" a couple days ago at the library. I must say that your souffle is as picturesque as I have seen. Thanks for stopping by our blog.

Hey Mary, this sounds so homey and wonderful. And your'e right, it is so hard to capture certain foods with a camera. Your photos certainly do capture something nice though, b/c I'm about to check the pantry to see if I can make a souffle...Happy Holiday Weekend! Oh, and glad to have found your site...

This has to be the most delicious thing on the menu. Apricot,in any form is a favorite of mine..and never having had an apricot souffle, I can only imagine how wonderful this must be.Happy pinks,have a wonderful weekend..and a blessed Easter.

Hi Mary~ ~This looks like a winner and I'll be making it soon with the apricot jam I made this summer. Then I started trees from the seeds because they were the best I have had in years. Stop by and see my little babies!Have a wonderful Easter my friend.~ ~Ahrisha~ ~

I've never tasted apricot souffle. It looks heavenly! The tulips are wonderful as well. My mom and I were hoping to catch the Tulip Festival in Woodburn this year but the weather has been so awful for it. ;(

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